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If hot cocoa with marshmallows is your definition of happiness, then you’ll love hot chocolate cookies! Every layer comes together to taste just like your favorite hot drink. A soft and chewy chocolate cookie is topped with marshmallow and chocolate frosting with sprinkles.
Gooey Hot Chocolate Cookies
Don’t you just love recreating your favorite treats in new ways? You can make an antipasto platter look like a Christmas tree and bake cookies that taste like a cup of hot cocoa. It’s so much fun to be creative together! And the best part is that these cookies taste as good as they look!
These cookies are best for people who really (and I mean, really) love chocolate. The rich chocolate crinkle cookies are topped with a gooey marshmallow and even more chocolate.
They taste incredible with other popular chocolate Christmas treats like Grinch Oreo truffles and chocolate espresso caramels.
Why you’ll love Hot Chocolate Cookies
Rich flavor – There are three layers of deliciousness – the chocolate cookie, the marshmallows, and the fudgy icing.
Easy recipe – There are a few different layers to these hot chocolate cookies, so there are some moving parts. However, none of it is difficult. If you know how to make drop cookies, then you can follow this simple recipe.
Make Ahead – You can easily store them at room temperature, in the refrigerator, or even freeze them. So, make more than you need now so you can enjoy them throughout the entire holiday season!
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Butter – To control how salty the hot chocolate cookies are, use unsalted butter. Bring it to room temperature so it creams easily.
- Chocolate Chips – These are very rich cookies, so I use semi-sweet chocolate chips. If you really want to use milk chocolate chips, have at it.
- Flour – Use all-purpose flour and be sure to measure it accurately using a scale. If no scale is available, use the spoon and level method.
- Cocoa Powder – Since this recipe doesn’t require any baking soda, you are free to use either natural cocoa powder or Dutch-processed cocoa to make these chocolate cookies. I use Hershey’s Special Dark cocoa powder. Regular unsweetened cocoa powder will also work.
- Baking Powder – This is what helps the cookies to rise.
- Salt – This enhances all the other flavors while balancing the sweetness.
- Brown Sugar – It sweetens the cookie dough while also giving it a richer, caramelized flavor. Brown sugar also contains more moisture than white granulated sugar, making them a chewy chocolate cookie recipe, almost like brownie batter!
- Eggs – They are the emulsifiers that hold all the ingredients together.
- Vanilla Extract – This gives the cookies a deeper flavor profile as it pairs so well with chocolate and sugar.
- Marshmallows – You’ll cut them in half and use the sticky side to adhere to the top of the cookies. It’ll look like a mug of hot chocolate! Sort of 😉
- For the Icing – Unsalted butter, powdered sugar, unsweetened cocoa powder, hot water, vanilla, and Christmas sprinkles.
How to make Hot Chocolate Cookies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Place the butter and chocolate chips in a microwave-safe bowl and heat for 30-second intervals, stirring in between until the butter and chocolate are melted. Set it aside.
- Step Two: In a medium mixing bowl, mix the flour, cocoa powder, baking powder, and salt. Then, in a separate large mixing bowl, cream the sugar, eggs, and vanilla until completely combined. Now, pour in the cooled and melted chocolate and mix it with the sugar mixture completely.
- Step Three: Slowly add the dry ingredients to the wet ingredients and mix until just combined. Cover the cookie dough and put it in the refrigerator for an hour.
- Step Four: Use a medium cookie scoop to scoop the chocolate cookie dough onto a parchment-lined baking sheet. Add a few tablespoons of powdered sugar into a shallow dish dip the bottom of a flat cup into the powdered sugar and press each dough ball down to flatten them.
- Step Five: Bake the hot chocolate cookies for about 10 minutes in a preheated 325°F oven. Remove the cookie sheet and then press half of a marshmallow into the center of each cookie and put them back into the oven for another three minutes. When they are done baking, gently press each soft marshmallow down to flatten.
- Step Six: Whisk melted butter with the remaining frosting ingredients until smooth. Scoop a small amount of chocolate frosting on top of each marshmallow half and top with sprinkles. Allow them to set and enjoy!
What to serve with Hot Chocolate Cookies
Since these rich cookies look and taste just like a cup of hot chocolate, they are the perfect cookie recipe to serve at holiday dinners, parties, and holiday cookie exchanges or parties. Everyone of all ages will love them!
If you know there will be chocolate lovers at the party, set these cookies out with some other holiday-themed chocolate treats. Chocolate saltine peanut butter toffee is a salty and sweet delight and you’ll never go wrong with double chocolate cake mix bars. They are the definition of rich!
Tips & Suggestions 🍫
- Pressing the cookies with powdered sugar is optional, but helps prevent the dough from sticking to the cup. Alternatively, you can flatten the dough balls with your hands.
- If you prefer a thinner, drippier icing, use ¼ cup of hot water.
- Instead of using half of a big fluffy marshmallow, you can use marshmallow bits or mini marshmallows instead.
- No microwave? No problem, melt the chocolate using a double boiler.
- Make a few ingredient swaps to suit your tastes. Add some white chocolate chips to your chocolate chip cookies or use white sugar instead of brown sugar for less chewy chocolate cookies.
- The dough can chill, covered in the fridge, for up to 24 hours. When ready to scoop, let it sit on the counter for approximately 30 minutes before scooping so it’s easier to work with.
How to reheat and store Hot Chocolate Cookies
How to store leftovers
Store the hot cocoa cookies in an airtight container or Ziploc bag at room temperature in a cool place. If your kitchen is too warm, store them in the refrigerator.
How long will hot cocoa cookies last in the fridge?
It’s best to eat the cookies within three days.
Can I freeze chewy cookies?
Yes, you can freeze the cookies. First, place them in a single layer on a parchment-lined baking tray and put the tray in the freezer. Once the cookies are frozen solid, place them together in a freezer-safe food storage bag. They will stay fresh in the freezer for up to six months.
Pull them out of the freezer and let them set at room temperature until they thaw naturally.
FAQs
Although regular all-purpose flour is a neutral-tasting flour, you can use your favorite 1:1 gluten-free all-purpose flour instead. It may alter the taste slightly but it’ll still be great!
And yes, marshmallows are generally made gluten-free, but always read the label just in case.
Although not recommended as it does contain sugar, you can use it if preferred. You may want to use less brown sugar because hot cocoa mix contains sugar already.
Use an offset spatula or butter knife to gently spread the icing on top of the slightly-melted marshmallow.
Need more easy chocolate cookie recipes? Try these:
- Chocolate Dipped Shortbread Cookies
- Peanut Butter Cookie Cups with Chocolate Ganache
- Fiesta Fudge Cookies
- Dark Chocolate Star Cookies
Click here for my entire collection of cookie recipes.
Hot Chocolate Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter
- 12 ounces semisweet chocolate chips
- 1 ½ cups all purpose flour
- ¼ cup unsweetened cocoa powder I used Hershey’s special Dark
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup brown sugar
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- 15 large marshmallows cut in half
For the Icing
- 4 Tablespoons unsalted butter melted
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder again Hershey’s Special Dark
- 3 Tablespoons hot water
- ½ teaspoon vanilla extract
- Christmas Sprinkles
Instructions
To make the cookies
- In a medium, microwave safe mixing bowl, add the butter and chocolate. Heat in 30 second intervals, stirring between each, until melted and smooth. Set aside.
- In another medium mixing bowl, add the flour, cocoa powder, baking powder, and salt. Whisk together.
- In a large mixing bowl, add the sugar, eggs, and vanilla. Use a hand mixer on low speed to mix until fully combined. Pour in the cooled melted chocolate and continue mixing until just combined.
- With the mixer on low, add the flour mixture in thirds, scraping down the sides of the bowl as needed.
- Cover and chill the dough for at least 1 hour. The dough will be very thick but soft.
- Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone mats.
- Use a medium cookie scoop (#50, approximately 1.2TB) to scoop the dough. Roll it between the palms of your hands to smooth the ball, then add it to the prepared baking sheet, 12 to a pan.
- Pour approximately 2 Tablespoons of powdered sugar into a shallow dish. Dip the bottom of a flat cup into the powdered sugar and press each dough ball down to flatten.
- Bake the cookies for 10 minutes, remove from the oven, press half of a marshmallow into the center of each cookie (sticky side down) and return the pan to the oven to finish baking another 3 minutes.
- Remove the cookies from the oven. Gently and carefully, using the back of a spatula or your hand, press each marshmallow down to slightly flatten. Let cool on the pan for 5 minutes before transferring to a wire cooling rack.
To make the icing
- To a medium microwave safe mixing bowl, add the butter and heat until melted.
- Add the powdered sugar, cocoa powder, hot water, and vanilla. Whisk together until smooth.
- Line a baking sheet with parchment paper and place the wire cooling rack of cookies on top (this setup will catch any dripping chocolate). Scoop a small amount of the icing onto the top of each marshmallow and use an offset spatula or butter knife to gently spread it. The heat will help the icing to spread. Immediately top with sprinkles and let set.
Notes
- Pressing the cookies with powdered sugar is optional, but helps prevent the dough from sticking to the cup. Alternatively, you can flatten the dough balls with your hands.
- If you prefer a thinner, drippier icing, use ¼ cup of hot water.
- I use Hershey’s Special Dark cocoa powder. Regular unsweetened cocoa powder will also work.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- The dough can chill, covered in the fridge, for up to 24 hours. When ready to scoop, let it sit on the counter for approximately 30 minutes before scooping so it’s easier to work with.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
I would use regular cocoa powder…my kids aren’t a fan of dark chocolate.
These cookies are absolutely amazing!!!!
I chose to make them with the Special Dark Chocolate cocoa. I love Dark Chocolate…
Thanks, Judi!
I always use regular cocoa powder. My kids don’t like the dark chocolate cocoa powder. I’m not a fan of chocolate so honestly it doesn’t matter to me which is used.
Definitely dark cocoa powder! I love the darker dough against the bright MMS!
Definitely dark cocoa powder! I love the contrast of the dark dough with the bright sprinkles!